Pumpkin Bread

Ingredients:

• 1 ¼ cups gluten-free flour mix (Bob’s Red Mill 1 to 1 mix)
• ½ cup toasted 1000 Springs Mill quinoa flour*
• ½ teaspoon salt
• 1 ½ teaspoons baking soda
• ½ teaspoon baking powder
• ¼ teaspoon allspice*
• ½ teaspoon ground ginger*
• 1 teaspoon cinnamon*
• ½ cup brown sugar
• ¾ cup granulated sugar
• ½ cup vegetable oil
• 2 eggs
• 1 cup mashed, cooked pumpkin (not pie filling)
• 1/3 cup water

 

Instructions:

1. Preheat oven to 350o .
2. Whisk together flours, salt, baking soda, baking powder, allspice, ginger and cinnamon. to thoroughly combine.
3. In large mixing bowl combine vegetable oil and sugars.
4. Blend in eggs, pumpkin and water; beat well.
5. Add dry ingredients to creamed mixture.
6. Blend well. Grease a 9”x5” loaf pan or three 7 ½” x 3 ½” loaf pans.
7. Divide batter evenly between pans. Bake for 50-60 minutes for large pan or 40 – 45 minutes for small pans, until bread tests done.
8. Cool for 10 minutes; remove from pans and cool completely.

*Substitute 2-2 ½ teaspoons pumpkin pie spice for individual spices.
**Toast on baking sheet at 400o for 10 minutes, stirring once. Cool.